How to make the best bacon wrapped shrimp with perfectly cooked shrimp and bacon that’s crisp. Jump to the Bacon Wrapped Shrimp Recipe or read on to see our tips for making it.
These bacon wrapped shrimp are addictive and have the most delicious and easy spicy glaze made with maple syrup and Sriracha chili sauce.
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How to Make the Best Shrimp Wrapped in Bacon
We love these shrimp and after a lots of tries, now know how to make them best.
First, we wanted lots of flavor, which we get from the easy glaze. We combine maple syrup and spicy Sriracha chili sauce. Then we brush it all over smoky bacon and the shrimp.
Next, we wanted to make sure our shrimp become perfectly cooked and our bacon crisp. Here’s a secret — par-cook (cook half way) the bacon. Yes, it’s another step, but since we bake the bacon in the oven (in an oven set to the same temperature we need when we cook the shrimp), it’s really no big deal.
By par-cooking the bacon, the final bite has perfectly cooked bacon AND perfectly cooked shrimp. If we were to just wrap the shrimp with raw bacon, the time it takes to get the bacon all crisp and delicious means you’re most likely going to overcook the shrimp. No good. This way, we get the best of both worlds. Crispy bacon wrapped shrimp.
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Recipe updated, originally posted September 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Spicy Maple Bacon Wrapped Shrimp
These easy bacon wrapped shrimp are spiced up a bit with a glaze using maple syrup and Sriracha hot chili sauce. The trick to these is actually par-cooking the bacon before wrapping the shrimp. This way, the par-cooked bacon becomes crisp in the same time the shrimp takes to bake. Crispy bacon and perfectly cooked shrimp in one bite!
You Will Need
Wooden skewers soaked in water for 30 minutes
10 strips thin cut bacon
20 extra-large shrimp, shelled with tails left on (about 1 pound)
1/4 teaspoon kosher salt
2 tablespoons pure maple syrup
1 tablespoon Sriracha hot chili sauce
Half a lemon, cut into wedges, for serving
1 scallion, finely chopped, for serving
- Prepare Bacon
- Glaze Shrimp and Bacon
- Bake Shrimp
Heat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy. Take the bacon out of the oven and transfer to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.
Stir the maple syrup and Sriracha in a small bowl. Lightly brush both sides of the par-cooked bacon with glaze, and then cut in half, crosswise, making 20 half-strips of bacon.
Season the shrimp with salt then wrap each shrimp with a half-strip of bacon and use one of the soaked skewers to secure it.
Place each shrimp onto the baking sheet. Then brush or spoon leftover glaze over wrapped shrimp.
Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil 4 to 6 minutes, rotating the shrimp once, until the bacon is crispy. Serve shrimp with lemon wedges on the side and scallions scattered on top.